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Fresh keeping method of raw fresh meat

A fresh-keeping method and technology for fresh meat, applied in the direction of meat/fish preservation, food preservation, meat/fish preservation with chemicals, etc., can solve the problems of reduced economic benefits, juice loss, short storage time, etc., and achieve reduction of two Secondary pollution, prevent juice loss, prolong the effect of storage time

Pending Publication Date: 2017-12-15
合肥众驰天下网络科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, 4°C preservation and ice temperature preservation are currently the most commonly used freshness preservation methods for fresh meat. The former has a shorter storage time, and the storage loss and quality deterioration are more serious. Generally, the product quality begins to deteriorate within 3-7 days; the latter Although the storage time and quality of fresh meat have been improved, and the storage time can generally be extended to about 28 days, it has high requirements on the accuracy of the storage temperature, is difficult to control, and is difficult to realize industrial production.
Freezing at -18°C is mainly used in the storage of frozen meat. Although the storage time is prolonged, it consumes more energy, which is not conducive to the preservation of fresh meat on shelves. At the same time, after thawing, there is more juice loss, serious quality deterioration, and reduced economic benefits. Conducive to product marketing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A fresh-keeping method for fresh meat, comprising the following steps:

[0022] 1) Spray the Ganoderma lucidum polysaccharide solution with a mass fraction of 6% on the surface of fresh meat, and the spraying amount is 6.0mL / g fresh meat;

[0023] 2) Freeze the fresh meat processed in step 1): put the fresh meat into the freezer for the first cooling, the first cooling rate is 0.5°C / min, so that the fresh meat drops from room temperature to - 5°C, and keep warm for 20 minutes; turn on the vacuum pump to evacuate, the vacuum degree is 10 Pa, and carry out the second cooling, the second cooling speed is 1°C / min, so that the fresh meat is cooled to -10°C, and keep warm for 10 minutes; To raise the temperature, the heating rate is 0.6°C / min, so that the fresh meat is heated to -2°C for storage;

[0024] 3) The frozen fresh meat is packaged in a modified atmosphere at -2°C, and the gas used in the modified atmosphere packaging is a combination of 75% oxygen and 25% nitrogen...

Embodiment 2

[0027] A fresh-keeping method for fresh meat, comprising the following steps:

[0028] 1) Spray the polysaccharide solution of 3% Cordyceps militaris on the surface of fresh meat with a mass fraction of 4.0mL / g fresh meat;

[0029] 2) Freeze the fresh meat processed in step 1): put the fresh meat into the freezer for the first cooling, the first cooling rate is 1°C / min, so that the fresh meat drops from room temperature to - 4°C, and keep warm for 30 minutes; turn on the vacuum pump to evacuate, the vacuum degree is 15 Pa, and carry out the second cooling, the second cooling speed is 0.5°C / min, so that the fresh meat is cooled to -10°C, and keep warm for 5 minutes; To raise the temperature, the heating rate is 0.4°C / min, so that the fresh meat is heated to 2°C for storage;

[0030] 3) The frozen fresh meat is packaged in a modified atmosphere at 2° C., and the gas used in the modified atmosphere packaging is a combination of 60% oxygen and 40% nitrogen by volume;

[0031] 4)...

Embodiment 3

[0033] A fresh-keeping method for fresh meat, comprising the following steps:

[0034] 1) Spray the 8% Hericium erinaceus polysaccharide solution on the surface of fresh meat with a mass fraction of 2.0mL / g;

[0035] 2) Freeze the fresh meat after step 1): put the fresh meat into the freezer for the first cooling, the first cooling rate is 0.8°C / min, so that the fresh meat drops from room temperature to 0 ℃, and keep it warm for 25 minutes; turn on the vacuum pump to evacuate, the vacuum degree is 12 Pa, carry out the second cooling, the second cooling speed is 0.8 ℃ / min, let the fresh meat cool down to -10 ℃, and keep it warm for 8 minutes; Heating, the heating rate is 0.4°C / min, so that the fresh meat is heated to 0°C for storage;

[0036] 3) The frozen fresh meat is packaged in a modified atmosphere at 0°C, and the gas used in the modified atmosphere packaging is 70% oxygen and 30% nitrogen by volume;

[0037] 4) The fresh meat packaged in modified atmosphere is irradiate...

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PUM

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Abstract

The invention provides a fresh keeping method of raw fresh meat. The fresh keeping method comprises the following steps of (1) spraying an edible medical fungus polysaccharide solution to the surface of raw fresh meat; (2) performing freezing treatment on the raw fresh meat treated in the step (1): putting the raw fresh meat into a freezing chamber, reducing the temperature for the first time at the speed of 0.5-1 DEG C / min until the temperature of the raw fresh meat is reduced to 0 DEG C to minus 5 DEG C from room temperature, performing heat preservation for 20-30min, starting a vacuum pump, performing vacuumizing, wherein the vacuum degree is 10-15Pa, reducing the temperature for the second time at the speed of 0.5-1 DEG C / min until the temperature of the raw fresh meat is reduced to minus 10 DEG C, performing heat preservation for 5-10min, then performing temperature rise at the speed of 0.2-0.6 DEG C / min until the temperature of the raw fresh meat rises to 2 DEG C to -minus 2 DEG C, and performing storage; (3) performing modified atmosphere packaging on the raw fresh meat after the freezing treatment at 2-minus 2 DEG C, wherein gas combination for the modified atmosphere packaging contains 60-75% of oxygen in volume ratio and 25-40% of nitrogen gas in volume ratio; and (4) performing cold sterilization treatment on the raw fresh meat after the modified atmosphere packaging. Through the adoption of the fresh keeping method, the fresh keeping time of the raw fresh meat can be prolonged, and the storage quality can be improved.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a fresh meat preservation method. Background technique [0002] At present, food-borne microbial contamination is the main problem facing food safety. Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, Salmonella and Vibrio parahaemolyticus are important factors causing food-borne diseases in different foods. In the process of modern processing and logistics, inhibiting the infection and growth of pathogenic bacteria in food has become the key to ensuring food safety. [0003] my country is the world's largest producer and consumer of meat, and most of it is currently consumed in the traditional way of fresh pork. With the rapid development of my country's supermarket economy, the cold chain circulation of fresh pork in large and medium-sized cities has been basically established, and the scale of fresh meat entering supermarkets is increasing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/16A23B4/20A23B4/06A23B4/09
CPCA23B4/16A23B4/06A23B4/068A23B4/09A23B4/20
Inventor 孙业刚
Owner 合肥众驰天下网络科技有限公司
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